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Borek, the Syrian version of Turkish Börek, or phyllo cheese pie, uses a delicious blend of 4 cheeses, Aleppo pepper, and parsley, layered between sheets of crispy phyllo dough and ghee, or clarified butter. An egg acts as a binding agent for the filling, allowing you to really pack it in without risk of it oozing everywhere. It’s crispy and flavorful. It’s perfect next to a soup or salad for dinner and then sent for school lunches the next day.

Borek takes about 15-20 minutes of hands-on prep and 30 minutes of cook time, making it a wonderful weeknight meal that will definitely be loved by the whole family. It was my husband’s favorite growing up in Aleppo, and I look forward to eating it every time we visit my in laws (who now live in Chicago). My mother-in-law graciously showed me her process, which I’m sharing with you today.

Types of Borek

There are honestly so many different varieties of Borek throughout the world. It’s very common throughout the Balkans, Turkey, and the Levant region of the Middle East. It involves phyllo pastry and some type of filling, like a spiced meat and onion mixture, spinach and cheese, or just plain cheese. In Turkey, they brush the pastry with yogurt and egg. They can be folded in triangles, rolled into a cigar shape, or laid out onto a baking pan, like in this recipe. Some folks just use clarified butter on the top. This recipe, however, is definitely the crispiest and most decadent with nutty clarified butter in between the layers.

Ingredients

Cheese — The cheese blend is super versatile with whatever you have on hand. I usually like 2 types of Arabic cheese, like Akkawi and Nabulsi, a creamy cheese like ricotta, and something melty like mozzarella. Akkawi and Nabulsi are white sheep or goat’s milk cheeses that originate in Palestine and can be found at just about any Middle Eastern supermarket. They’re usually mild in flavor and preserved in salt, so they may need to be desalinated by soaking in hot water for a few hours. Make sure you taste them before starting this recipe.

Aleppo pepper flakes — Aleppo pepper is a slender red fruity pepper with mild spiciness that is grown in northern Syria or southern Turkey. Once it’s picked, it’s dried in the sun and either pounded and preserved into a paste or ground into flakes. They add a beautiful red/orange color to the filling and a really nice flavor. In Dubai, I purchase mine at Al Douri Signature. In the US, make sure you purchase it from a trusted retailer, since there’s a lot of fake versions. You can get it at The Spice House.

Parsley — Parsley adds a really nice freshness to the filling mix with otherwise strong, briny flavors from the cheese.

Egg — 1-2 eggs is all you need to bind the filling and prevent it from oozing out of the phyllo layers. It’s a common ingredient in cheese fatayer as well.

Phyllo Dough — Making your own phyllo or filo requires true artistry, so I buy the frozen kind. It comes rolled and packaged and can be notoriously difficult to work with. Not to fret, to thaw it properly, let it sit overnight in the fridge and then several hours on the counter. If you’re making this on a weeknight and have to go to work, take it out of the fridge in the morning to be ready that night.

Ghee or Clarified Butter — To make ghee, butter is heated until the milk solids separate from the fat, and the milk solids are removed. Ghee has a slightly higher concentration of fat but less lactose than regular butter. It also has a higher smoke point and a wonderful nutty flavor that adds some complexity to dishes. Layering the phyllo with ghee allows it become golden brown and crispy.

Method

The method for this recipe is quite simple. The main trick is to thaw the phyllo properly so it’s not all sticky and tears into pieces. It’s really not hard, it just requires a little bit of planning.

First, move the phyllo package to the fridge to thaw overnight. Then, several hours before using, set it out on the counter. That’s really it. While you’re working with the dough, lay it out on a baking sheet and cover with a towel.

Before you unwrap the phyllo package, make sure you have your filling ingredients ready. Pulse the Arabic white cheeses in a food processor until chopped. Combine with the ricotta, mozzarella, ricotta, parsley, Aleppo pepper, egg, and a bit of salt. Melt the ghee by warming it in the microwave for about 20 seconds.

When you’re ready to assemble, preheat the oven to 400° F/200° C. Prepare one large baking sheet by brushing with ghee. Lay the phyllo out on another baking sheet and trim it slightly longer and wider than the baking sheet, but just barely. Count about how many sheets you have in the package, and cover the phyllo with a towel.

Working swiftly but carefully, lay 2 layers of phyllo on the prepared baking sheet. Brush with melted ghee. Repeat, alternating 2 layers of phyllo and ghee, until you’ve used half the package. Don’t worry too much if you have some tears, but try your best to keep the sheets intact.

Spread as much of the filling you’d like. Phyllo packages somewhat vary in size across different brands, so it’s hard to tell you exactly how much to use. I covered the phyllo with about a half inch layer, about 3/4 of the filling mixture, reserving the rest for another use (like omelettes, fatayer, sandwiches, etc.). Use the rest of the package by layering 2 sheets and brushing with ghee.

Once your entire phyllo packet is used, cut even lines across the length and then the width of the tray to make rectangles, just cutting through the first half layer of the phyllo, through the filling. Slide into the oven and bake until golden brown, about 30 minutes. Enjoy immediately for that beautiful crispiness and creamy filling.

Substitutions

The filling of this dish is super versatile. I love to use any type of Arabic white cheese to get the Syrian signature flavor, but if you can’t find it, you can use feta, ricotta or cream cheese, and mozzarella.

If you can’t find Aleppo pepper flakes, use black seeds instead, or leave out completely.

I strongly recommend clarified butter, or ghee, for its high smoke point and its flavor, but if you don’t have any and just NEED to eat this like tonight (I get it), you can replace it with a combo of melted butter and vegetable oil.

I hope you give this recipe a try! If you do, don’t forget to put it in the comments so everyone knows how it worked out. I also love to see your creations! You can tag me on social media at #omayahcooks, @omayah.atassi on Instagram, @omayahcooks on Pinterest, and @omayahatassiphoto on Facebook.

Recipes like this often make it onto my monthly meal prep guides. I map out the month with a calendar, recipes, and weekly grocery lists to make cooking super streamlined for you. Be sure to sign up to get the next one to your inbox.

Serve it with:
Lentil and Beet Salad
Parsley Salad
Butternut Squash and Apple Soup with Tahini and Tamarind
Lentil Soup (Shorbat Adas)

Other weeknight-friendly main course recipes:
Almond-Crusted Chicken Fingers (Syrian Inspired)
20 Min Oven Roasted Chicken Shawarma
Stewed Spinach with Ground Meat and Rice (Sabanekh ou Ruz)